Mulligatawny Soup

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Mulligatawny Soup
From Everyday Paleo

I have been majorly slacking on my posts, but life just got in the way a bit.  We FINALLY finished construction on our kitchen, which means a brand new *amazing* pantry in place of our washer and dryer that is now upstairs, you know, where laundry is created.  Brilliant.  So John and I spent all weekend reassembling our kitchen and cleaning up the mess created by construction.  We even added some fun new art and decorations, so the place really feels like new, despite moving in 2.5 years ago!  Between chores and general weekend activities we didn’t get to cook much, but luckily we made this delicious soup last week that I can finally share with you.  John has been on a Mulligatawny kick lately, presumably because he caught a rerun of Seinfeld in which Kramer tries to order Mulligatawny from the Soup Nazi.  He keeps trying to order it at Indian restaurants, but he’s usually met with a blank stare.  My research tells me that it’s not really an authentic Indian dish, but was likely invented by Indian people living in the UK.  Regardless, it’s pretty tasty and easy to paleo-ify, so I figured we could just make our own.  This recipe makes quite a bit of soup, but we froze the leftovers in individual servings (one of which is thawing as we speak for lunch tomorrow!).


  • 2 Tbsp coconut oil
  • 2 shallots, diced
  • 1 leek, white part only, diced
  • 3 carrots, peeled and chopped
  • 2 apples, cored and chopped
  • 1 parsnip, peeled and chopped
  • salt, to taste
  • pepper, to taste
  • 1.5 lb ground beef (we use some awesome 85% lean grass fed beef from U.S. Wellness)
  • 1/4 cup parsley
  • 1 Tbsp Madras curry powder
  • 1 Tbsp cinnamon
  • 1 tsp turmeric
  • 1/4 tsp ground cloves
  • 1/4 tsp nutmeg
  • 4 cups chicken stock
  • 1 cup coconut milk (the full fat canned stuff)


  1. Heat a large Dutch oven or other heavy bottomed soup pan over medium heat.  Add coconut oil.  When oil is melted and hot, add shallots and leeks.  Saute about 4-5 minutes, until softened but not browned.
  2. Add carrots, apples, parsnips, salt and pepper and continue to cook, stirring occasionally, for 7-8 more minutes, until everything is softened.
  3. While the veggies are softening, place beef in a skillet and brown over medium-high heat, stirring to crumble.
  4. When veggies and beef are done, dump the cooked beef, parsley and spices in with the veggies.  We didn’t drain the fat from the beef skillet since our meat was high quality, but you can if you want to.  Stir everything to combine.
  5. Add chicken stock and coconut milk and bring to a simmer.  Reduce heat to low and simmer uncovered, stirring occasionally, for 1 hour.

Serves 4-6.

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